Make a well in the center and add extra-virgin olive oil and water.

Stir the ingredients with a spatula until the dough comes together. Then, transfer the dough onto a floured kitchen surface and knead until smooth and elastic. You can also make the dough using a stand mixer with the dough hooks attached.

Proof the dough: Place the dough in a clean and slightly oiled bowl. Cover it with plastic wrap and let it rise at a warm spot until it doubles in size.

Punch down the dough to remove air from the dough. Roll the dough on a floured surface into a 16x8-inch rectangle.

Cut the dough into 8 even strips.

Place the mozzarella cheese strings into the center of each strip of dough. Fold the outer flaps of the dough over the cheese. Seal the edges all around the cheese. Roll the breadsticks into a log and place them seam side down on the baking sheet.

Brush the dough with melted butter and sprinkle with parmesan.

Bake the sticks for 15 minutes or until lightly golden brown.

Prepare the dipping sauce:

Combine marinara with red pesto in a bowl. Set aside until ready to serve.

Serve the Bosco sticks with marinara sauce on the side.